Advertisement

Nothing beats a good sticky toffee pudding at the end of a meal. The best sweet indulgence!

“It never fails to warm my cockles, particularly when enjoyed with a glass of PX sherry or port. For me, the caramel sauce should always be salted so as to offset the intense sweetness of the pudding,” says author and chef Jason Atherton.

Recipe & images taken from Social Sweets by Jason Atherton, published by Bloomsbury, RRP $39.99. – Order a copy here!

Never miss a deal again - sign up now!